This is a recipe from my days with St Delia’s ‘One is Fun’ book. It’s essential potatoes in a tomato pasta sauce. It tastes a lot better than that sounds. It’s a great side dish, but it tastes just as good served cold as a potato salad. Some freshly made falafel would go well with this, or some fried halloumi if you don’t want to keep it vegan. A couple of fried eggs served beside would make a great brunch dish too.
Give this a try. You’ll be finding excuses to make them again!
300-350g new potatoes, diced
1 red pepper, chopped
1 red onion, chopped
1 clove garlic, chopped
Small tin (230g) chopped tomatoes
6 black olives, chopped
1 tbsp flat leaf parsley, chopped
Heat a generous glug of olive oil in a small frying pan and add the chopped potatoes and red pepper.
Fry them on a high heat for 5 minutes.
Add the onion and garlic and turn the heat down to medium.
Fry for 10 minutes, until the potatoes are a bit brown and they are nearly cooked.
Stir in the tomatoes and olives.
Season well with salt and pepper.
Bring to the simmer and then remove from the heat.
Let stand, uncovered, for 5 minutes. The tomatoes will reduce a little and the potatoes will finish cooking in the residual heat.
Serve with the parsley sprinkled over the top.
Serves 2 as a side dish